JP7516088B2 - Additives for meat products and meat products - Google Patents
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- JP7516088B2 JP7516088B2 JP2020059997A JP2020059997A JP7516088B2 JP 7516088 B2 JP7516088 B2 JP 7516088B2 JP 2020059997 A JP2020059997 A JP 2020059997A JP 2020059997 A JP2020059997 A JP 2020059997A JP 7516088 B2 JP7516088 B2 JP 7516088B2
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- 235000013622 meat product Nutrition 0.000 title claims description 30
- 239000000654 additive Substances 0.000 title claims description 3
- 229920001817 Agar Polymers 0.000 claims description 45
- 239000008272 agar Substances 0.000 claims description 44
- 235000010419 agar Nutrition 0.000 claims description 44
- 235000010443 alginic acid Nutrition 0.000 claims description 37
- 229920000615 alginic acid Polymers 0.000 claims description 37
- 239000000783 alginic acid Substances 0.000 claims description 36
- 229960001126 alginic acid Drugs 0.000 claims description 36
- 150000004781 alginic acids Chemical class 0.000 claims description 36
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 35
- 229920002581 Glucomannan Polymers 0.000 claims description 35
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- 230000000996 additive effect Effects 0.000 claims description 2
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 30
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- 229910019142 PO4 Inorganic materials 0.000 description 16
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- 238000002360 preparation method Methods 0.000 description 5
- 244000247812 Amorphophallus rivieri Species 0.000 description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 4
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- 238000002156 mixing Methods 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
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- 239000001879 Curdlan Substances 0.000 description 2
- 229920002558 Curdlan Polymers 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 2
- 235000019316 curdlan Nutrition 0.000 description 2
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- 150000002772 monosaccharides Chemical class 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
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- 241001474374 Blennius Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- AEMOLEFTQBMNLQ-BZINKQHNSA-N D-Guluronic Acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-BZINKQHNSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000206581 Gracilaria Species 0.000 description 1
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- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
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- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、食品添加剤、およびその食品添加剤を含む食品に関する。 The present invention relates to a food additive and a food containing the food additive.
ハム、ソーセージ、ベーコンのような食肉製品は、例えば、水、リン酸塩類、増粘多糖類、および酸化防止剤等を溶解した塩漬液に豚肉、牛肉、鶏肉等の畜肉または家禽を漬け込んで製造する。従来、食感の改善や歩留向上等を目的として、リン酸塩類、増粘多糖類等の品質改良剤の開発が行われている。 Meat products such as ham, sausage, and bacon are produced by marinating meat or poultry such as pork, beef, or chicken in a pickling solution in which water, phosphates, thickening polysaccharides, antioxidants, etc. are dissolved. To date, quality improvers such as phosphates and thickening polysaccharides have been developed with the aim of improving texture and increasing yields.
食肉製品用のゲル化剤として用いられる増粘多糖類としては、カラギナン、カードラン等が知られている。 Carrageenan, curdlan, etc. are known as thickening polysaccharides used as gelling agents for meat products.
特許文献１には、カラギナンの一種であるカッパーカラギナンを使用したレトルトソーセージの製造方法が記載されている。 Patent Document 1 describes a method for producing retort sausages using kappa carrageenan, a type of carrageenan.
近年、コンビニエンスストアを中心にカラギナンを避ける動きがある。そのため、カラギナンの代替品が求められている。カラギナンを使用したハムの場合、肉と合わせて中心温度７０～７５℃で加熱し、冷却後、食べ応えのある食感になるのが特徴である。 In recent years, there has been a movement to avoid carrageenan, especially among convenience stores. As a result, there is a demand for alternatives to carrageenan. Ham that uses carrageenan is characterized by the fact that it is heated together with meat to a center temperature of 70-75°C, and after cooling, it has a satisfying texture.
カラギナン代替としては寒天が考えられるが、カラギナンの溶解温度が６０℃以上であるのに対して、寒天が完全に溶解する温度が９０℃以上と高いため、ハムの加熱温度では寒天が完全溶解しない。そのため、カラギナンのように硬さと弾力があって食べ応えのある食感にならない。 Agar can be considered as an alternative to carrageenan, but carrageenan dissolves at a temperature of 60°C or higher, whereas agar completely dissolves at a temperature of 90°C or higher. Therefore, agar does not completely dissolve at the heating temperature of ham. As a result, it does not have the hard, elastic, satisfying texture of carrageenan.
また、以前からコンビニエンスストアを中心にリン酸塩類を避ける動きがある。しかし、リン酸塩類を使用しないと、肉の結着が悪くなり、弾力がなく、やわらかい食感になる。リン酸塩、および前記のカラギナンの２種類を使用しないと、非常にやわらかい食感のハムとなり、食べ応えがなくなってしまう。 In addition, there has been a movement to avoid phosphates, especially among convenience stores. However, if phosphates are not used, the meat will not bind well and will have a soft texture with no elasticity. If phosphates and the two types of carrageenan mentioned above are not used, the ham will have a very soft texture and will not be satisfying to eat.
本発明の目的は、リン酸塩およびカラギナンを使用しなくても、硬さ、弾力があって食べ応えのある食感の食品を得ることができる食品添加剤、その食品添加剤を含む食品を提供することにある。 The object of the present invention is to provide a food additive that can provide foods that are hard, elastic, and satisfying to eat without using phosphates and carrageenan, and to provide foods that contain the food additive.
本発明は、グルコマンナン、アルギン酸、および寒天を含有し、前記グルコマンナンの含有量が食肉製品全体の質量に対して０．０２～０．５質量％の範囲となり、前記アルギン酸の含有量が食肉製品全体の質量に対して０．０２～０．５質量％の範囲となり、前記寒天の含有量が食肉製品全体の質量に対して０．０２～０．５質量％の範囲となるように食肉製品に添加される食肉製品用添加剤である。 The present invention relates to an additive for meat products which contains glucomannan, alginic acid, and agar , and is added to a meat product so that the content of the glucomannan is in the range of 0.02 to 0.5% by mass relative to the mass of the entire meat product, the content of the alginic acid is in the range of 0.02 to 0.5% by mass relative to the mass of the entire meat product, and the content of the agar is in the range of 0.02 to 0.5% by mass relative to the mass of the entire meat product .
本発明は、グルコマンナン、アルギン酸、および寒天を含有し、前記グルコマンナンの含有量は、食肉製品全体の質量に対して０．０２～０．５質量％の範囲であり、前記アルギン酸の含有量は、食肉製品全体の質量に対して０．０２～０．５質量％の範囲であり、前記寒天の含有量は、食肉製品全体の質量に対して０．０２～０．５質量％の範囲である食肉製品である。 The present invention relates to a meat product which contains glucomannan, alginic acid, and agar , the glucomannan content being in the range of 0.02 to 0.5% by mass relative to the total mass of the meat product, the alginic acid content being in the range of 0.02 to 0.5% by mass relative to the total mass of the meat product, and the agar content being in the range of 0.02 to 0.5% by mass relative to the total mass of the meat product .
本発明により、リン酸塩およびカラギナンを使用しなくても、硬さ、弾力があって食べ応えのある食感の食品を得ることができる食品添加剤、その食品添加剤を含む食品を提供することができる。 The present invention provides a food additive that can provide foods that are hard, elastic, and satisfying to eat without using phosphates and carrageenan, and foods that contain the food additive.
本発明の実施の形態について以下説明する。本実施形態は本発明を実施する一例であって、本発明は本実施形態に限定されるものではない。 The following describes an embodiment of the present invention. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.
＜食品添加剤＞
本実施形態に係る食品添加剤は、グルコマンナン、アルギン酸、および寒天を含有する。グルコマンナン、アルギン酸、および寒天を含有する食品添加剤により、食品に硬さや弾力性を付与することができる。グルコマンナンのみを用いると、硬さが出ない。アルギン酸のみを用いると、硬さが出ない。寒天のみを用いると、ハムの中心温度である７０～７５℃の加熱では硬さが出にくく、弾力がない。本発明者は、食肉製品等の食品で使用される増粘多糖類として、グルコマンナン、アルギン酸、および寒天の混合系を用いることにより、それぞれの単品を使用した場合に比べて硬さ、弾力があって食べ応えのある食感の食品が得られることを見出した。
<Food Additives>
The food additive according to the present embodiment contains glucomannan, alginic acid, and agar. The food additive containing glucomannan, alginic acid, and agar can impart hardness and elasticity to food. When glucomannan alone is used, the food is not hard. When alginic acid alone is used, the food is not hard. When agar alone is used, the food is not hardened and has no elasticity when heated to 70 to 75°C, which is the central temperature of ham. The present inventors have found that by using a mixture of glucomannan, alginic acid, and agar as a thickening polysaccharide used in foods such as meat products, a food product can be obtained that has a harder, more elastic, and more satisfying texture than when each of the products is used alone.
グルコマンナンは、コンニャクイモの塊茎に存在する多糖類である。例えば、コンニャクイモを水洗後、スライスして乾燥して粉砕し、さらに澱粉質等の不純物を分離したものがコンニャク精粉と呼ばれる。このコンニャク精粉にはグルコマンナンが約７５～８５質量％程度含まれている。グルコマンナンは、グルコース（単糖の一種）とマンノース（単糖の一種）が、およそ２：３の割合で多数結合した食物繊維である。グルコマンナンとしては、一般に入手可能なものを制限なく使用することができる。 Glucomannan is a polysaccharide found in the tubers of konjac root. For example, konjac root is washed, sliced, dried, crushed, and then impurities such as starch are separated to produce refined konjac flour. This refined konjac flour contains approximately 75-85% by mass of glucomannan. Glucomannan is a dietary fiber in which glucose (a type of monosaccharide) and mannose (a type of monosaccharide) are bonded in large quantities in a ratio of approximately 2:3. Any commonly available glucomannan can be used without restriction.
アルギン酸は、海藻に含有されるアルギン酸塩から抽出した多糖類で、水溶性食物繊維の１種である。マンヌロン酸（Ｍ）とグルロン酸（Ｇ）という２種類のウロン酸が直鎖重合した構造を持つ多糖類である。アルギン酸としては、一般に入手可能なものを制限なく使用することができる。 Alginic acid is a polysaccharide extracted from alginates contained in seaweed, and is a type of water-soluble dietary fiber. It is a polysaccharide with a linear polymer structure of two types of uronic acid, mannuronic acid (M) and guluronic acid (G). Any commonly available alginic acid can be used without restriction.
寒天は、紅藻類、特にテングサ、オゴノリから抽出される。ガラクトースを基本骨格とする構造を有しており、中性のアガロースとイオン性のアガロペクチンからなっている。寒天としては、一般に入手可能なものを制限なく使用することができる。 Agar is extracted from red algae, particularly Agar algae and Gracilaria verum. It has a structure based on galactose as the basic skeleton, and is made up of neutral agarose and ionic agaropectin. Any commonly available agar can be used without restriction.
本実施形態に係る食品添加剤において、アルギン酸および寒天の含有量は、例えば、グルコマンナン１００質量％に対して、アルギン酸２０質量％～３００質量％の範囲、寒天２０質量％～３００質量％の範囲、好ましくはグルコマンナン１００質量％に対して、アルギン酸３０質量％～１５０質量％、寒天３０質量％～１５０質量％の範囲である。グルコマンナン１００質量％に対して、アルギン酸２０質量％未満では、硬さや弾力性が不足する場合があり、アルギン酸３００質量％を超えても、硬さや弾力性が不足する場合がある。グルコマンナン１００質量％に対して、寒天２０質量％未満では、硬さや弾力性が不足する場合があり、寒天３００質量％を超えても、硬さや弾力性が不足する場合がある。 In the food additive according to this embodiment, the content of alginic acid and agar is, for example, in the range of 20% to 300% by mass of alginic acid and 20% to 300% by mass of agar relative to 100% by mass of glucomannan, and preferably in the range of 30% to 150% by mass of alginic acid and 30% to 150% by mass of agar relative to 100% by mass of glucomannan. If the amount of alginic acid is less than 20% by mass relative to 100% by mass of glucomannan, the hardness and elasticity may be insufficient, and even if the amount of alginic acid exceeds 300% by mass, the hardness and elasticity may be insufficient. If the amount of agar is less than 20% by mass relative to 100% by mass of glucomannan, the hardness and elasticity may be insufficient, and even if the amount of agar exceeds 300% by mass, the hardness and elasticity may be insufficient.
本実施形態に係る食品添加剤は、グルコマンナン、アルギン酸、および寒天の他に、他の増粘多糖類または食品、食物繊維等を含んでもよい。 The food additive according to this embodiment may contain, in addition to glucomannan, alginic acid, and agar, other thickening polysaccharides or foods, dietary fiber, etc.
他の増粘多糖類または食品としては、例えば、カードラン、キサンタンガム、ローカストビーンガム、グァーガム、タラガム、タマリンドシードガム、サイリウムシードガム、ペクチン、アラビアガム、加工澱粉等が挙げられる。 Other thickening polysaccharides or foods include, for example, curdlan, xanthan gum, locust bean gum, guar gum, tara gum, tamarind seed gum, psyllium seed gum, pectin, gum arabic, modified starch, etc.
食物繊維としては、例えば、水溶性繊維、不溶性繊維、難消化デキストリン、ポリデキストロース等が挙げられる。 Examples of dietary fiber include soluble fiber, insoluble fiber, indigestible dextrin, polydextrose, etc.
本実施形態に係る食品添加剤は、粉末の形態であってもよいし、粒状に造粒した顆粒の形態であってもよい。その他、上記食品添加剤等を水等に溶解させた液体の形態であってもよい。 The food additive according to this embodiment may be in the form of a powder or in the form of granules. Alternatively, the food additive may be in the form of a liquid in which the food additive is dissolved in water or the like.
＜食品＞
本実施形態に係る食品は、上記食品添加剤を含有する食品であり、グルコマンナン、アルギン酸、および寒天を含有する食品である。食品としては、例えば、食肉製品に好適に適用することができる。本実施形態に係る食品添加剤を食品に添加することにより、食品に硬さや弾力性等を付与することができる。
<Food>
The food according to the present embodiment is a food containing the above-mentioned food additive, and is a food containing glucomannan, alginic acid, and agar. For example, the food can be suitably applied to meat products. By adding the food additive according to the present embodiment to food, hardness, elasticity, etc. can be imparted to the food.
食肉製品は、例えば、ＪＡＳ法に規定されている食肉製品であり、食肉製品としては、例えば、ハム、ソーセージ、ベーコン、ハンバーグ、ミートボール等が挙げられる。 Meat products are, for example, meat products regulated by the JAS Law, and examples of meat products include ham, sausage, bacon, hamburger steak, meatballs, etc.
本実施形態に係る食品添加剤の食品中の添加量は、食品全体の質量に対して、例えば、０．１質量％～２．０質量％の範囲であり、好ましくは０．３質量％～１．０質量％の範囲である。食品添加剤の食品中の添加量が、食品全体の質量に対して０．１質量％未満であると、硬さや弾力性が不足する場合があり、２．０質量％を超えると、逆に硬さや弾力性が不足する場合がある。 The amount of the food additive according to this embodiment added to the food is, for example, in the range of 0.1% to 2.0% by mass, and preferably in the range of 0.3% to 1.0% by mass, based on the total mass of the food. If the amount of the food additive added to the food is less than 0.1% by mass based on the total mass of the food, the food may lack hardness or elasticity, whereas if it exceeds 2.0% by mass, the food may lack hardness or elasticity.
本実施形態に係る食品において、例えば、グルコマンナンの含有量は、食品全体の質量に対して０．０２～１．０質量％の範囲であり、アルギン酸の含有量は、食品全体の質量に対して０．０２～１．０質量％の範囲であり、寒天の含有量は、食品全体の質量に対して０．０２～１．０質量％の範囲である。好ましくは、グルコマンナンの含有量は、食品全体の質量に対して０．０７～０．５質量％の範囲であり、アルギン酸の含有量は、食品全体の質量に対して０．０７～０．５質量％の範囲であり、寒天の含有量は、食品全体の質量に対して０．０７～０．５質量％の範囲である。グルコマンナンの食品中の添加量が、食品全体の質量に対して０．０２質量％未満であると、硬さや弾力性が不足する場合があり、１．０質量％を超えると、逆に硬さや弾力性が不足する場合がある。アルギン酸の食品中の添加量が、食品全体の質量に対して０．０２質量％未満であると、硬さや弾力性が不足する場合があり、１．０質量％を超えると、逆に硬さや弾力性が不足する場合がある。寒天の食品中の添加量が、食品全体の質量に対して０．０２質量％未満であると、硬さや弾力性が不足する場合があり、１．０質量％を超えると、逆に硬さや弾力性が不足する場合がある。 In the food according to the present embodiment, for example, the glucomannan content is in the range of 0.02 to 1.0% by mass relative to the total mass of the food, the alginic acid content is in the range of 0.02 to 1.0% by mass relative to the total mass of the food, and the agar content is in the range of 0.02 to 1.0% by mass relative to the total mass of the food. Preferably, the glucomannan content is in the range of 0.07 to 0.5% by mass relative to the total mass of the food, the alginic acid content is in the range of 0.07 to 0.5% by mass relative to the total mass of the food, and the agar content is in the range of 0.07 to 0.5% by mass relative to the total mass of the food. If the amount of glucomannan added in the food is less than 0.02% by mass relative to the total mass of the food, the hardness and elasticity may be insufficient, and if it exceeds 1.0% by mass, the hardness and elasticity may be insufficient. If the amount of alginic acid added to a food product is less than 0.02% by mass relative to the total mass of the food, the food may lack hardness and elasticity, and if it exceeds 1.0% by mass, the food may lack hardness and elasticity. If the amount of agar added to a food product is less than 0.02% by mass relative to the total mass of the food, the food may lack hardness and elasticity, and if it exceeds 1.0% by mass, the food may lack hardness and elasticity.
本実施形態に係る食品は、上記食品添加剤の他に、植物性たん白、動物性たん白、酵母エキス、および酸化防止剤等を含んでもよい。 The food according to this embodiment may contain, in addition to the above food additives, vegetable protein, animal protein, yeast extract, antioxidants, etc.
食肉製品は、豚肉、牛肉、鶏肉等の畜肉または家禽に、本実施形態に係る食品添加剤を添加することにより得られる。食肉製品は、例えば、水、上記食品添加剤、酸化防止剤等を溶解した塩漬液に豚肉、牛肉、鶏肉等の畜肉または家禽を漬け込んだ後、加熱して製造すればよい。 Meat products can be obtained by adding the food additive according to this embodiment to meat or poultry such as pork, beef, or chicken. Meat products can be produced, for example, by marinating meat or poultry such as pork, beef, or chicken in a salting solution in which water, the food additives, antioxidants, etc. are dissolved, and then heating the resulting mixture.
本実施形態に係る食品添加剤を添加することにより、ハム等の食肉製品の硬さの指標である破断強度および弾力性の指標である破断距離を、例えばカラギナンとリン酸塩を使用した場合と同等またはそれ以上にすることができる。 By adding the food additive according to this embodiment, the breaking strength, which is an index of the hardness of meat products such as ham, and the breaking distance, which is an index of elasticity, can be made equal to or greater than those when, for example, carrageenan and phosphate are used.
本実施形態に係る食品の破断強度を、例えば、１５０．０（ｇ／ｃｍ２）以上、好ましくは１６０．０（ｇ／ｃｍ２）以上とすることができる。本実施形態に係る食品の破断距離を、例えば、６．０ｍｍ以上、好ましくは６．５ｍｍ以上とすることができる。 The food product according to the present embodiment may have a breaking strength of, for example, 150.0 (g/cm 2 ) or more, preferably 160.0 (g/cm 2 ) or more. The food product according to the present embodiment may have a breaking distance of, for example, 6.0 mm or more, preferably 6.5 mm or more.
以下、実施例および比較例を挙げ、本発明をより具体的に詳細に説明するが、本発明は、以下の実施例に限定されるものではない。 The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.
＜参考例１、比較例１～４、および実施例１，２＞
リン酸塩およびカラギナン不使用の組成で、カラギナンの代替として寒天、または寒天、アルギン酸、グルコマンナンを添加することによる、ゲルの硬さおよび弾力性に対する改良効果を検証した。
<Reference Example 1, Comparative Examples 1 to 4, and Examples 1 and 2>
In a phosphate- and carrageenan-free formulation, the effect of adding agar as a substitute for carrageenan, or agar, alginic acid, or glucomannan on improving the hardness and elasticity of the gel was examined.
［食品添加剤の調製］
表１に示す割合（質量％）で、各成分を粉末混合の方法で混合して、参考例１、比較例１～４、実施例１，２の食品添加剤を調製した。
[Preparation of food additives]
The components were mixed by powder mixing in the proportions (mass%) shown in Table 1 to prepare the food additives of Reference Example 1, Comparative Examples 1 to 4, and Examples 1 and 2.
参考例１は、リン酸塩を使用せず、カラギナンを使用した。比較例１～３は、リン酸塩を使用せず、カラギナンの替わりに寒天を使用した。比較例４は、リン酸塩を使用せず、カラギナンの替わりにアルギン酸を使用した。実施例１，２は、リン酸塩を使用せず、カラギナンの替わりに、グルコマンナン、アルギン酸、および寒天を使用した。 Reference Example 1 did not use phosphates, but used carrageenan. Comparative Examples 1 to 3 did not use phosphates, but used agar instead of carrageenan. Comparative Example 4 did not use phosphates, but used alginic acid instead of carrageenan. Examples 1 and 2 did not use phosphates, but used glucomannan, alginic acid, and agar instead of carrageenan.
［ゲル棒の作製］
表１の食品添加剤３ｇを２００ｍＬの水に溶解した後、食塩を２質量％上乗せ添加して溶解した。次いで、直径４８ｍｍの塩化ビニル製のケーシングに充填し、８０℃で４５分間、恒温水槽中で加熱した。得られたゲルを３０分間流水で冷却した後、５℃で１６時間冷蔵し、試験ゲルを得た。
[Preparation of gel rods]
3 g of the food additive in Table 1 was dissolved in 200 mL of water, and 2% by mass of salt was added and dissolved. The mixture was then packed into a polyvinyl chloride casing having a diameter of 48 mm and heated in a thermostatic water bath at 80° C. for 45 minutes. The resulting gel was cooled with running water for 30 minutes and then refrigerated at 5° C. for 16 hours to obtain a test gel.
［破断強度、破断距離の測定］
分析装置（サン科学株式会社製、レオメーターＣＲ－２００Ｄ型）を用い、得られた試験ゲルを３ｃｍ長さにカットし、直径５ｍｍの円柱状プランジャーで押し、５℃、速度６０ｍｍ／分の条件で、サンプルが破断したときの、硬さ（ゲル強度）の指標として破断強度（ｇ／ｃｍ２）、および弾力性の指標として破断距離（ｍｍ）を測定した。結果を表２に示す。
[Measurement of breaking strength and breaking distance]
Using an analytical device (Rheometer CR-200D, manufactured by Sun Scientific Co., Ltd.), the obtained test gel was cut to a length of 3 cm, and pressed with a cylindrical plunger having a diameter of 5 mm to measure the breaking strength (g/cm 2 ) as an index of hardness (gel strength) and the breaking distance (mm) as an index of elasticity when the sample broke under conditions of 5°C and a speed of 60 mm/min. The results are shown in Table 2.
［結果］
カラギナンの替わりに寒天を添加し、寒天の添加量を増やしても、硬さの指標である破断強度は上がらなかった。弾力性の指標である破断距離は、カラギナンを添加した参考例１と寒天を添加した比較例１～３とでほぼ同等であった。カラギナンの替わりにアルギン酸を添加した比較例４では、非常にやわらかく、弾力のないゲルのため、分析することができなかった。カラギナンの替わりにグルコマンナン、アルギン酸、および寒天を併用すると、配合割合によって硬さの指標である破断強度が上がったり、弾力性の指標である破断距離が長くなったりした。グルコマンナン、アルギン酸、および寒天を何らかの割合で合わせると、硬さや弾力性が向上する可能性がみられた。
[result]
Even when agar was added instead of carrageenan and the amount of agar added was increased, the breaking strength, which is an index of hardness, did not increase. The breaking distance, which is an index of elasticity, was almost the same in Reference Example 1, in which carrageenan was added, and Comparative Examples 1 to 3, in which agar was added. Comparative Example 4, in which alginic acid was added instead of carrageenan, was a very soft, inelastic gel and could not be analyzed. When glucomannan, alginic acid, and agar were used in combination instead of carrageenan, the breaking strength, which is an index of hardness, increased and the breaking distance, which is an index of elasticity, increased depending on the blending ratio. It was found that the hardness and elasticity could be improved by combining glucomannan, alginic acid, and agar in a certain ratio.
表１に示す配合処方（質量％）のうち参考例１と実施例２で、表３に示す割合（質量％）で塩漬液を調製し、塩漬液の分析とモデルハム試験とを行った。 Of the blending formulas (mass%) shown in Table 1, for Reference Example 1 and Example 2, the salting solutions were prepared in the proportions (mass%) shown in Table 3, and the salting solutions were analyzed and model ham tests were performed.
［塩漬液のゲル棒作製］
塩漬液の原料を混合後、一晩（１６時間）５℃冷蔵庫にて静置した。再撹拌後、塩漬液を直径６０ｍｍの塩化ビニル製ケーシングに充填し、８０℃で６０分間、恒温水槽中で加熱した。得られたゲルを３０分間流水で冷却した後、５℃で一晩（１６時間）冷蔵し、試験ゲルを得た。
[Preparation of gel rods from salting solution]
The raw materials for the salting solution were mixed and then left to stand overnight (16 hours) in a refrigerator at 5° C. After stirring again, the salting solution was filled into a polyvinyl chloride casing having a diameter of 60 mm and heated in a thermostatic water bath at 80° C. for 60 minutes. The resulting gel was cooled with running water for 30 minutes and then refrigerated at 5° C. overnight (16 hours) to obtain a test gel.
［塩漬液のゲル棒の破断強度、破断距離の測定］
分析装置（サン科学株式会社製、レオメーターＣＲ－２００Ｄ型）を用い、得られた試験ゲルを３ｃｍ長さにカットし、直径５ｍｍの円柱状プランジャーで押し、５℃、速度６０ｍｍ／分の条件で、サンプルが破断したときの硬さの指標として破断強度（ｇ／ｃｍ２）、および弾力性の指標として破断距離（ｍｍ）を測定した。結果を表４に示す。
[Measurement of breaking strength and breaking distance of gel rod in salting solution]
Using an analytical device (Rheometer CR-200D, manufactured by Sun Scientific Co., Ltd.), the obtained test gel was cut to a length of 3 cm, and pressed with a cylindrical plunger with a diameter of 5 mm to measure the breaking strength (g/cm 2 ) as an index of hardness when the sample broke, and the breaking distance (mm) as an index of elasticity, under conditions of 5°C and a speed of 60 mm/min. The results are shown in Table 4.
［結果］
参考例１に比べて実施例２は、破断強度が高く、破断距離はほぼ同等の結果であった。
[result]
Compared with Reference Example 1, Example 2 had a higher breaking strength and the breaking distance was approximately the same.
［モデルハム調製］
豚ミンチ肉１００質量部に対し、前記の塩漬液６０質量部を加え、ステファンカッター（ＮＡＳＣＯ社）で混合した。次いで、ポリ袋に充填し、一晩（１６時間）５℃冷蔵庫内で塩漬した。翌日、直径６０ｍｍの塩化ビニル製ケーシングに充填し、８０℃で６０分間、恒温水槽中で加熱した。得られた塩漬肉を３０分間流水で冷却した後、５℃で一晩（１６時間）冷蔵し、モデルハムを得た。なお、グルコマンナンの含有量は、ハム全体の質量に対して０．０５質量％であり、アルギン酸の含有量は、ハム全体の質量に対して０．０５質量％であり、寒天の含有量は、ハム全体の質量に対して０．０５質量％の範囲である。
[Preparation of model ham]
60 parts by mass of the salting solution was added to 100 parts by mass of minced pork meat, and mixed with a Stephan Cutter (NASCO). Then, the mixture was packed into a plastic bag and salted overnight (16 hours) in a refrigerator at 5 ° C. The next day, the mixture was packed into a polyvinyl chloride casing with a diameter of 60 mm and heated in a thermostatic water bath at 80 ° C. for 60 minutes. The obtained salted meat was cooled with running water for 30 minutes, and then refrigerated at 5 ° C. overnight (16 hours) to obtain a model ham. The glucomannan content was 0.05% by mass relative to the mass of the entire ham, the alginic acid content was 0.05% by mass relative to the mass of the entire ham, and the agar content was in the range of 0.05% by mass relative to the mass of the entire ham.
［モデルハムの咀嚼性試験］
モデルハムをケーシングから取り出し、５ｍｍ幅にスライスし、分析装置（島津サイエンス株式会社製 テクスチャーアナライザー）を用い、モデルハムの咀嚼性（硬さ×弾力性×凝集性）を測定した。結果を表５に示す。
[Model ham chewing test]
The model ham was removed from the casing, sliced into 5 mm widths, and the chewability (hardness x elasticity x cohesiveness) of the model ham was measured using an analyzer (Texture Analyzer, manufactured by Shimadzu Science Co., Ltd.). The results are shown in Table 5.
［結果］
参考例１と実施例２は、ほぼ同等の咀嚼性であった。このように、リン酸塩およびカラギナンを使用しなくても、硬さ、弾力があって食べ応えのある食感のハムを得ることができた。
[result]
The chewiness was almost the same for Reference Example 1 and Example 2. Thus, even without using phosphate and carrageenan, a ham having a firm, elastic and satisfying texture could be obtained.
＜参考例２～４、比較例５～１６、および実施例２～８＞
［食品添加剤の調製］
表６～８に示す割合（質量％）で、各成分を粉末混合の方法で混合し、参考例２～４、比較例５～１６、および実施例２～８の食品添加剤を調製した。表３の配合で前記の通り塩漬液を調製し、分析を行った。リン酸塩およびカラギナン不使用の配合で、カラギナンの代替としてグルコマンナン、アルギン酸、および寒天を添加することによる、ゲルの硬さおよび弾力性に対する改良効果を検証した。
<Reference Examples 2 to 4, Comparative Examples 5 to 16, and Examples 2 to 8>
[Preparation of food additives]
The components were mixed by powder mixing in the proportions (mass%) shown in Tables 6 to 8 to prepare food additives in Reference Examples 2 to 4, Comparative Examples 5 to 16, and Examples 2 to 8. Pickling solutions were prepared as described above with the formulations in Table 3 and analyzed. The effects of adding glucomannan, alginic acid, and agar as substitutes for carrageenan in formulations without phosphate or carrageenan on improving the hardness and elasticity of the gel were examined.
［結果］
参考例２～４、比較例５～１６、実施例２～８の食品添加剤を用いたゲルの破断強度を図１、図２、図３にそれぞれ示す。参考例２～４、比較例５～１６、実施例２～８の食品添加剤を用いたゲルの破断距離を図４、図５、図６にそれぞれ示す。
[result]
The breaking strengths of the gels using the food additives of Reference Examples 2 to 4, Comparative Examples 5 to 16, and Examples 2 to 8 are shown in Figures 1, 2, and 3, respectively. The breaking distances of the gels using the food additives of Reference Examples 2 to 4, Comparative Examples 5 to 16, and Examples 2 to 8 are shown in Figures 4, 5, and 6, respectively.
［評価基準］
表４の塩漬液のゲル棒の破断強度および破断距離の測定結果を基に、破断強度１５０．０（ｇ／ｃｍ２）以上、かつ破断距離６．０（ｍｍ）以上の値を示せばカラギナンと同等であると評価した。
[Evaluation criteria]
Based on the measurement results of the breaking strength and breaking distance of gel rods in the salting solution in Table 4, a gel having a breaking strength of 150.0 (g/cm 2 ) or more and a breaking distance of 6.0 (mm) or more was evaluated as being equivalent to carrageenan.
比較例５～１６の中では、比較例１４のアルギン酸５質量％と寒天５質量％の混合系と、比較例１５のグルコマンナン５質量％と寒天５質量％の混合系のみ、破断強度と破断距離がカラギナンと同等であると評価した。 Of Comparative Examples 5 to 16, only Comparative Example 14, a mixture of 5% alginic acid and 5% agar by mass, and Comparative Example 15, a mixture of 5% glucomannan and 5% agar by mass, were evaluated as having breaking strength and breaking distance equivalent to those of carrageenan.
実施例２～８によって、リン酸塩およびカラギナンを使用しなくても、良好な破断強度、破断距離を得ることができることがわかった。実施例２～８は、破断強度１５０．０（ｇ／ｃｍ２）以上、かつ破断距離６．０（ｍｍ）以上であることから、カラギナンと同等であると評価した。特に、実施例３のグルコマンナン１０質量％とアルギン酸１０質量％と寒天１０質量％の混合系、実施例８のグルコマンナン１５質量％とアルギン酸５％と寒天５質量％の混合系は、破断強度１６０（ｇ／ｃｍ２）以上、かつ破断距離６．５（ｍｍ）以上であり、カラギナンよりも良好であると評価した。 It was found that good breaking strength and breaking distance could be obtained without using phosphate and carrageenan from Examples 2 to 8. Since Examples 2 to 8 had breaking strengths of 150.0 (g/cm 2 ) or more and breaking distances of 6.0 (mm) or more, they were evaluated as being equivalent to carrageenan. In particular, the mixture of 10% by mass of glucomannan, 10% by mass of alginic acid, and 10% by mass of agar in Example 3 and the mixture of 15% by mass of glucomannan, 5% by mass of alginic acid, and 5% by mass of agar in Example 8 had breaking strengths of 160 (g/cm 2 ) or more and breaking distances of 6.5 (mm) or more, and were evaluated as being better than carrageenan.
以上のように、実施例のグルコマンナン、アルギン酸、および寒天を含有する食品添加剤によって、リン酸塩およびカラギナンを使用しなくても、硬さ、弾力があって食べ応えのある食感の食品を得ることができた。 As described above, the food additive containing glucomannan, alginic acid, and agar in the embodiment made it possible to obtain a food with a firm, elastic, and satisfying texture without using phosphates and carrageenan.
Claims (2)
前記グルコマンナンの含有量が食肉製品全体の質量に対して０．０２～０．５質量％の範囲となり、
前記アルギン酸の含有量が食肉製品全体の質量に対して０．０２～０．５質量％の範囲となり、
前記寒天の含有量が食肉製品全体の質量に対して０．０２～０．５質量％の範囲となるように食肉製品に添加されることを特徴とする食肉製品用添加剤。 Contains glucomannan, alginic acid, and agar ,
The content of the glucomannan is in the range of 0.02 to 0.5% by mass relative to the mass of the total meat product,
The content of the alginic acid is in the range of 0.02 to 0.5% by mass based on the mass of the total meat product,
The additive for meat products is added to a meat product so that the content of the agar is in the range of 0.02 to 0.5% by mass based on the mass of the entire meat product .
前記グルコマンナンの含有量は、食肉製品全体の質量に対して０．０２～０．５質量％の範囲であり、
前記アルギン酸の含有量は、食肉製品全体の質量に対して０．０２～０．５質量％の範囲であり、
前記寒天の含有量は、食肉製品全体の質量に対して０．０２～０．５質量％の範囲であることを特徴とする食肉製品。 Contains glucomannan, alginic acid, and agar ,
The content of the glucomannan is in the range of 0.02 to 0.5% by mass based on the mass of the total meat product,
The content of the alginic acid is in the range of 0.02 to 0.5% by mass based on the mass of the total meat product,
The meat product has an agar content in the range of 0.02 to 0.5% by mass based on the total mass of the meat product .
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| JP2013126401A (en) | 2011-12-19 | 2013-06-27 | Ina Food Industry Co Ltd | Method for producing rice-like food product and rice-like food product obtained by the same |
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| JP2013126401A (en) | 2011-12-19 | 2013-06-27 | Ina Food Industry Co Ltd | Method for producing rice-like food product and rice-like food product obtained by the same |
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